Pakoras

This is the only fried food I make at home. It is hardly glamorous, and I'm sure nobody's granny protects it as a closely-guarded family secret. But, you know, we like them. When the weather warms, a plate of pakoras, slices of watermelon doused in lime juice, and mango lassis make a favorite backyard supper.

Here is how we make ours:

2 1/2 C gram (chickpea/ garbanzo) flour

2 tsp salt

2 tsp garam masala

1/2 tsp freshly cracked pepper

Mix together and add:

1 1/2 C water

1/2 finely diced onion

This is your batter. You can add: frozen peas and leftover boiled potatoes (diced), cilantro or curry leaves; chilies for spice, small pieces of chicken or fish, and/or lightly steamed vegetables (I used spinach here).

Mix together thoroughly.

Heat 1 1/2-2" of oil in a skillet over medium-high heat. Drop the batter in by the tablespoon. It will be sloppy and misshapen, and will float and puff as it cooks. When the bottom is brown, after about 2 minutes, flip over so the other side gets its turn. Remove with a slotted spoon and keep pakoras on paper towel in a prewarmed oven until ready to serve.

We like to eat ours with tamarind sauce:

2 tbs tamarind paste

2 tsp demerrera sugar

1/8 tsp cinnamon

1/4 tsp ground cumin

1/4 C boiling water

I pour the boiling water over the other ingredients and mix well. If you want a thicker sauce, you can make this in a pot and thicken it with cornstarch, but I can't be bothered.

Comments

I think I'll try these this weekend. The gluten-free bit settles it (family dinners have to be gluten free and vegetarian to suit everyone).

My first deep-frying experience was making 200 samosas in an industrial kitchen at my college co-op. A grease fire was involved... luckily someone knew to pour ample amounts of baking soda on it. I learned a lot from my classes at school, but I learned a LOT (of a different, highly practical nature!) from four years of cooking for 80+ college students in a dining co-op.